Description
Indulge in the luxury of Lemon Butter Lobster Risotto—a creamy, zesty dish featuring tender lobster, rich Parmesan, and a splash of lemon. This decadent seafood risotto is perfect for romantic dinners, celebrations, or when you just want to treat yourself.
Ingredients
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2 lobster tails, cooked & chopped
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1 1/2 cups Arborio rice
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4 cups warm chicken or seafood broth
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1/2 cup dry white wine
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1/2 onion, finely chopped
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3 cloves garlic, minced
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2 tbsp butter
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1 tbsp olive oil
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1/4 cup grated Parmesan
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Zest & juice of 1 lemon
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1/4 cup heavy cream (optional)
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Salt & pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Lobster:
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Boil or steam lobster tails for 6–8 minutes. Remove the meat and chop into bite-sized pieces. Set aside.
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Sauté the Base:
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In a large pan, melt butter with olive oil over medium heat.
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Add onion and garlic, sauté 3–4 minutes until softened.
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Toast the Rice:
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Stir in Arborio rice and cook for 1–2 minutes until edges become translucent.
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Pour in white wine and stir until fully absorbed.
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Add Broth Gradually:
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Add broth one ladle at a time, stirring continuously until each addition is absorbed.
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Continue for 18–20 minutes until rice is tender and creamy.
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Finish it Off:
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Stir in Parmesan, lemon zest, lemon juice, chopped lobster, and cream (if using).
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Cook for 2–3 minutes until heated through. Season with salt and pepper.
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Serve & Shine:
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Spoon into bowls, garnish with chopped parsley, and serve hot.
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Notes
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Use seafood broth for deeper flavor.
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Cream adds extra richness but is optional.
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Lobster can be pre-cooked in advance to save time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American